Mother’s Day Lunch – Halibut en Papillote

Halibut en Papillote

Halibut en Papillote

This year for Mother’s Day, a simple lunch was requested with white fish. Consistently, my mother grants me permission to just do what I want in terms of the menu. She allows this partially because she doesn’t care, but mostly because she appreciates creativity. Because we were coordinating with the schedules of four other siblings, and expecting beautiful weather, I decided to draft a light lunch menu that could be executed easily and more importantly, prepared in advance.

For the first course, a light and fragrant Carrot-Ginger Soup with Cilantro. It was bright, different and not overbearing. Carrot soup isn’t necessarily common, but the sweetness, laced with the ostentatious ginger and fresh cilantro are very welcome at any spring meeting. I love soup, and there is a reason every culture in the world embraces them. Enjoy it.

Carrot-Ginger Soup with Cilantro

Carrot-Ginger Soup with Cilantro


Carrot-Ginger Soup with Cilantro.

Carrot-Ginger Soup with Cilantro.

For the Main course, I decided Halibut en Papillote would be most appropriate due to the fact that I could prepare each packet in advance. To cook something “en Papillote” is to literally cook something wrapped in paper. It is a traditional European/French method to steam a piece of protein in it’s own specific environment. The dish is baked as the guests arrive and opened at the table to allow each guest to encounter the specific aromas of the dish. It is completely joyous to serve something that is to be opened as a present – un cadeau!

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I decided to place different herbs and vegetables in the packet to give the halibut a lot of flavor. Blanched Haricots Verts, Broccolini, Snap peas, and Brussels Sprouts along with raw onion, peppers, spinach and lemons were added to each wrapping. Just a dollop of herbed butter was added to the top of the halibut for a little richness. It’s really beautiful how the moisture from each vegetable and the butter really steam and seep into the fish. I did a couple trial runs, and the fish was completely cooked in about 15 minutes, ready to serve.

The meal was light. I was worried that it wouldn’t be filling enough due to the lack of a starch, but it was just perfect. The flavors were present, the fish was beautifully cooked, the presentation was a fun moment for each guest, and it was all very simple. My sister in law Nakayla, and sister Jessica, even mentioned that this was delicious, and something they could prepare at home. I think it’s perfect for a dinner for two or twenty! Simple elegance is what it is.

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Below is the assembly process however, I have also included a time-lapse video of me putting together one of the packets. I am going to have to experiment with this method of cooking before I give any detailed instructions! But from what I have gathered, it really is quite simple.

Assemble the different blanched vegetables an the lemons on the parchment paper.

Assemble the different blanched vegetables an the lemons on the parchment paper.


Assemble more of the vegetables in the post intentional way.

Assemble more of the vegetables in the post intentional way.


Add the Halibut Filet.

Add the Halibut Filet.


Salt, Pepper and add a dollop of herbed butter.

Salt, Pepper and add a dollop of herbed butter.


Next, Wrap by folding the edges in a half moon shape. - Watch the video.

Next, Wrap by folding the edges in a half moon shape.

Dessert was also pretty light, but very sweet. Served were Lemon bars topped with mint and blueberry. This is also quite a simple dessert. One that is bright, and also can be made ahead of time! Of course, Lemon bars are very sweet and tart, but served with coffee, they are divine.

Lemon Bars with Mint and  a Blueberry.

Lemon Bars with Mint and a Blueberry.


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Lemon Bars with Mint and a Blueberry.

After lunch we planted many flowers for the start of the summer. As the saying goes, “Many hands make light work!” we got a lot done.

Flowers.

Flowers.


James helping out with the flowers.

James helping out with the flowers.


Flower Baskets.

Flower Baskets.

My mother, of course requested pictures to be taken with her and all of her children. We oblige to the abundance of photographs, but solely due to the realization that we are the Butter to her Bread and the Salt to her Soup…

Mother and her Children.

Mother and her Children.


Mother and Abigail, the bride to be in August.

Mother and Abigail, the bride to be in August.

Mom with Sven!

Happy Mother’s Day Lor!

-josh

9 responses to “Mother’s Day Lunch – Halibut en Papillote

  1. I thoroughly enjoy reading your blog. Thanks for sharing your passion and talent with your family and for the rest of the world.

    • Thanks Glo! We got a lot of planting done which is good, because a wedding is coming up. The Dahlias are emerging too. They should be pretty impressive near the end of the summer!

    • Oh Pam, I don’t know about perfection, but it was really easy and healthy. I’m going to try cooking this way with different meats that steam well.

      -jdm

  2. Pingback: A Summer Birthday Lunch | Essentially Josh·

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